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Sheet pan parmesan chicken with vegetables
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Sheet Pan Italian Parmesan Chicken and Vegetables

Sheet Pan Parmesan Chicken and Vegetables: This is a sheet pan meal where chicken and vegetables are baked together for a low mess, big impact meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: American
Keyword: sheet pan italian parmesan chicken and vegetables, sheet pan italian parmesan chicken and vegetables recipe
Servings: 4 servings
Calories: 591kcal
Author: Rachael



  • 1 large egg
  • 1 tsp lemon juice
  • 1 clove garlic minced (2 tsps approx)
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup Italian style breadcrumbs
  • 1/2 cup fresh grated parmesan cheese
  • 1 tsp Italian seasoning herb mix
  • 1/4 tsp paprika
  • 4 skinless boneless chicken breasts
  • fresh parsley for garnish
  • For The Veggies:
  • 1 lb baby potatoes quartered
  • 1/2 cup butter melted
  • 2 tsp minced garlic
  • 2 tsp Italian seasoning
  • salt to taste
  • 1 lb green beans cut to bite size


  • Preheat oven to 400°F.
  • Lightly grease a baking sheet with cooking spray, Set aside.
  • Whisk the egg, lemon juice, garlic, dried basil, salt and pepper together in a large bowl.
  • Place chicken into egg mixture, cover and stick in fridge while you prepare other ingredients, allowing chicken to marinate for a little while.
  • In another bowl, combine the breadcrumbs with the parmesan cheese and Italian seasoning herb mix. Set aside.
  • Next, quarter the potatoes, and put them the baking tray, leaving half the tray open for the chicken.
  • Mix together the butter, 2 teaspoons garlic, and Italian seasoning and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
  • Remove chicken from the egg mixture, and coat in the breadcrumb/parmesan mixture, press lightly to make sure it sticks.
  • Place chicken onto the baking sheet and lightly spray with cooking oil spray.
  • Bake in preheated oven for 15 minutes.
  • Remove baking tray from the oven and carefully flip each chicken breast being careful not to remove the coating when you flip it.
  • Push potatoes to one side so they are only filling a quarter of the tray, and place the green beans in the vacated space.
  • Pour the remaining garlic butter over the green beans and return to the oven to bake for another 10 minutes.
  • Turn oven on broil, and broil on medium-high heat until chicken is golden and crisp, and potatoes are cooked through (approx 3-5 minutes).
  • Sprinkle with fresh chopped parsley (optional), and serve immediately.


Recipe adapted from: https://cafedelites.com/sheet-pan-lemon-parmesan-garlic-chicken-veggies-milanese/


Calories: 591kcal | Carbohydrates: 39g | Protein: 34g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 220mg | Sodium: 914mg | Potassium: 1062mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1875IU | Vitamin C: 38.9mg | Calcium: 263mg | Iron: 4.5mg